It's the age old debate:
The turkey or the sides?
I'm Team Sides.
My old favorite? Classic mashed potatoes mixed with corn.
My new favorite? This Pumpkin-Sausage-Cranberry-Sage Stuffing!
4 sausage links (I use sweet Italian pork sausage)
2 to 3 cups of prepared pumpkin bread broken into bits
1 onion, chopped
1/2 cup of dried cranberries
fresh sage, chopped
1/2 cup chicken broth
Preheat oven to 350.
Remove sausage from casing and brown in a medium skillet on high heat. With a slotted spoon remove sausage and place in a mixing bowl. Add onion to skillet and saute until translucent (about 8 minutes). Add onion to sausage. Crumble up the pumpkin bread into small pieces. Add pumpkin bread, egg, cranberries and sage to bowl. Mix until incorporated. Add chicken broth until the stuffing mixture is saturated but not soggy (about 1/2 cup). With an ice cream scoop or a tablespoon place pumpkin mixture into muffin tins. Bake for about 15 minutes. Serves 4.